Yoghurt and Mango Mousse
Recipe: #15198
October 26, 2014
"From The Australian Women's Weekly July issue Diabetic Special Guilt-free Sweets. Have not made this yet myself, so times are estimates. You can dress the recipe up depending on the serving glass eg champagne flute, barrel glass, dessert bowl etc. but do try to use glass as t looks so pretty."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (148.7 g)
- Calories 136.2
- Total Fat - 5.3 g
- Saturated Fat - 2 g
- Cholesterol - 13.9 mg
- Sodium - 98.8 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 1.7 g
- Sugars - 13.7 g
- Protein - 3.6 g
- Calcium - 84.6 mg
- Iron - 0.6 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Stir jelly (jello) crystals with the boiling water in a small heatproof bowl until dissolved.
Step 2
Refrigerate for about 20 minutes or until cold (DO NOT allow to set).
Step 3
Whisk the yogurt and jelly until smooth.
Step 4
Divide yoghurt mixture among six 1 cup (250ml) serving glasses/dishes; cover and refrigerate for about 2 hours or until set.
Step 5
Just before serving, top each jelly with equal amounts of banana, kiwifruit, blueberries and passionfruit pulp.
Tips
No special items needed.
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